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Caramelized Pears and Gorgonzola Salad

  • Prep 25 min
  • Total 25 min
  • Ingredients 12
  • Servings 8

Ingredients

Vinaigrette

1/4
cup extra-virgin olive oil
2
tablespoons white wine vinegar
1/2
teaspoon Dijon mustard
1/2
teaspoon salt
1/4
teaspoon pepper

Caramelized Pears

2
tablespoons butter or margarine
4
firm ripe pears, peeled, quartered, cored and cut into eighths
1
teaspoon sugar

Salad

8
cups mixed spring greens
1/2
cup thinly sliced red onion
1/2
cup coarsely chopped candied pecans (from 5-oz bag)
1/2
cup crumbled Gorgonzola cheese

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
Calories from Fat
160
% Daily Value
Total Fat
17g
27%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
310mg
13%
Potassium
330mg
9%
Total Carbohydrate
21g
7%
Dietary Fiber
4g
19%
Sugars
14g
Protein
3g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If pears cool to room temperature, reheat in nonstick skillet 2 to 3 minutes to allow caramel mixture to become syrupy.

Look for candied pecans in the bulk section of the grocery store or with the snack nuts.

Directions

  • 1 In small bowl, beat vinaigrette ingredients with wire whisk. Cover and refrigerate up to 24 hours.
  • 2 In 12-inch nonstick skillet, melt butter over high heat. Add pears and sugar; cook and stir 6 to 8 minutes or until fruit is tender and golden. Cool slightly.
  • 3 In large salad bowl, toss greens, onion and half the vinaigrette. Transfer to large platter. Arrange pears, pecans and cheese over greens. Drizzle with remaining vinaigrette. Serve immediately.

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